Emmenthal & sweet caramelised onion tart

A family meal that takes 15 minutes to prepare, costs 55p per portion and will still leave some for lunch the next day - it's a dream come true!

Serves: 8
Cost approx: £0.55 per portion
Preparation: 15 minutes
Cooking: 45 - 50 minutes

What you do:

• 1 (375g) pack ready rolled short crust pastry
• 2 tbsp olive oil
• 3 onions, sliced
• 3 sprigs of thyme, leaves stripped
• 2.5ml / ½ tsp dried chilli flakes
• salt and freshly ground black pepper
• 90ml / 6tbsp Baxters Sweet Caramelised Onion Chutney with Orange
• 3 eggs
• 150ml / ¼ pt whole milk
• 100g / 4oz Emmenthal or mature Cheddar cheese, grated

What you do:

1. Preheat the oven to 200ºC / Fan 180ºC / Gas Mark 6. Gently unroll the pastry, then use to line a 20cm / 8in round, deep fluted flan tin, pushing it firmly into the base and sides. Trim off excess pastry. Prick the base with a fork. Line with greaseproof paper and baking beans.
2. Bake the pastry case on a baking tray for 15 minutes, removing the paper and beans for the final 5 minutes, cook until the base has turned a pale golden colour.
3. Whilst the pastry cooks, heat the oil in a frying pan, add the onions and sauté for 3 - 4 minutes until soft. Season then add the thyme and chilli, reduce the heat and cook over a gentle heat for about 10 minutes or until the onions are golden and very soft. Stir in the chutney and cool.
4. Beat the eggs and milk together with a little seasoning. Scatter half the cheese over the pastry base, spoon over the onions. Finally pour in the egg mixture and scatter over the remaining cheese.
5. Bake for 30 - 35 minutes or until the tart is golden and the filling has set. Serve warm or cold with a crisp salad.